Subjects: RESÍDUOS INDUSTRIAIS, LARANJA, FARINHA DE TRIGO, FIBRAS NA DIETA, ALIMENTOS FUNCIONAIS
ABNT
CASTRO, Larissa Alves de et al. From orange juice by-product in the food industry to a functional ingredient: application in the circular economy. Foods, v. 9, n. 5, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9050593. Acesso em: 03 jun. 2024.APA
Castro, L. A. de, Lizi, J. M., Chagas, E. G. L. das, Carvalho, R. A. de, & Vanin, F. M. (2020). From orange juice by-product in the food industry to a functional ingredient: application in the circular economy. Foods, 9( 5), 1-7. doi:10.3390/foods9050593NLM
Castro LA de, Lizi JM, Chagas EGL das, Carvalho RA de, Vanin FM. From orange juice by-product in the food industry to a functional ingredient: application in the circular economy [Internet]. Foods. 2020 ; 9( 5): 1-7.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/foods9050593Vancouver
Castro LA de, Lizi JM, Chagas EGL das, Carvalho RA de, Vanin FM. From orange juice by-product in the food industry to a functional ingredient: application in the circular economy [Internet]. Foods. 2020 ; 9( 5): 1-7.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/foods9050593